Ingredients
175g trofie/fusilli/linguine
25g pine nuts
25g basil leaves (a packet is 30g, remove the biggest stalks)
25g parmesan, finely grated
25g pecorino, finely grated
30ml olive oil (or whatever works, plus extra to seal if keeping)
handful of blanched green beans and cubes of waxy boiled potato (optional!)
Method
Toast pine nuts and crush slightly with a little salt. Add to little food processor (or pestle and mortar) with roughly chopped basil leaves and process as briefly as possible to get a thick paste. Stir in the cheeses and then beat in as much oil as necessary.
Boil pasta in well-salted water and toss with pesto and a dash of the pasta cooking water - could also stir in blanched green beans and cubes of boiled potato.
(Pesto with olive oil as a seal keeps for two weeks in a small jar in the fridge or can be frozen.)